Thursday, 19 November 2009

This tea cake was really light and fluffy, and it had (has) a perfect cinnamon flavour, I baked it yesterday because D wasn't feeling very great and it was perfect. I am going to make this all the time. Maybe I'll have a tea party.

cinnamon tea cake

I'd never made tea cake before yesterday, so I modified a recipe from taste.com.au. I love that website.

In a round tin (greased), bake covered for 45 minutes, at 170C, then uncovered for 15 minutes. Leave to sit in the oven for five minutes, then remove from oven and let cool in tin for fifteen minutes. Remove from tin, and pour topping over the top.

I love tea cake but I always love it warm (though could probably eat it cold in this weather) - my mum used to make a thin icing to pour over it - I still dream of finding the recipe for her one but I love this one meanwhile - and love your chinese soup spoons measurement!

waiting for travel noms

About Me

I'm an Australian (Chinese + Anglo) member of Generation Y, by way of Malaysia. I lived in Perth for a while, and now call Melbourne home.

No Award is where I write about media, pop culture, and social justice from a not USAmerican POV, along with my friend Liz.
I am passionate about a hundred different things, and I use vegan about town to reconcile my ethnicity and my food obsession with being vegan.